Quality of wheat breads enriched with flour from germinated amaranth seeds

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyze...

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Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 5 vom: 18. Juli, Seite 388-396
1. Verfasser:	Guardianelli, Luciano M (VerfasserIn)
Weitere Verfasser:	Salinas, María V, Puppo, María C
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2022
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Amaranth seed germination amaranth-wheat breads bread volume crumb texture dough fermentation